Sacher Torte (GF, Vegan)

5764890540_b4d054a4ff_bThis is a delicious, RICH, chocolate-y cake invented in Vienna by a 16-year old! In 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich’s kitchen. While the guests enjoyed the cake, it didn’t become an Austrian delicacy until Sacher’s son, Eduard, refined the recipe and started serving it at the Hotel Sacher, which he founded in 1876.

Impress your family this Thanksgiving with your cultural and culinary knowledge by making this cake, and please your gluten-free, dairy-free, and vegan friends too! Recipe courtesy of the Guardian.

Makes 8-12 slices

For the cake:

150g dairy-free margarine , extra to grease

200g dairy-free dark chocolate

150g sugar

125g ground almonds

150g gram (chickpea) flour

2 tsp gluten-free baking powder

1 tsp vanilla extract

150ml soya milk

2 tsp lemon juice

For the icing:

75g apricot jam

125g dairy-free dark chocolate

100ml water

25g icing sugar

1 Heat the oven to 160C/325F/gas mark 3. Grease three cake tins with a little dairy-free margarine and line the bases with a circle of baking parchment. Break the chocolate into chunks and melt in a heatproof bowl over a saucepan of simmering water.

2 Cream together the margarine and sugar until pale and fluffy. Stir in the chocolate, ground almonds, gram flour, baking powder and vanilla extract. Gradually pour in the soya milk and lemon juice and mix.

3 Immediately divide the mixture between the cake tins and spread it  out evenly. Put the tins in the oven. Cook for 25-30 minutes until a skewer inserted in the centre comes out clean. Allow the cakes to cool in their tins.

4 Run a knife round the edge of the first cake and remove it from its tin by turning it upside down on to a large plate. Warm the apricot jam in the microwave or over a low heat and extract any whole bits of fruit. Spread half of it over the cake layer using a palette knife. Repeat with the second layer. Place the third layer on top.

5 To make the icing, melt the chocolate as before. Mix the icing sugar and water. Place the bowl of chocolate over a bath of iced water and whisk in the sugar water until the consistency becomes spreadable. Apply to the cake with a damp palette knife and smooth off as necessary. Allow to set for at least an hour before serving. Eat the cake within a couple of days.

What to watch out for Homemade jams may have had butter added to remove the scum formed during cooking, so make sure any jam you choose is dairy-free.

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